Kale, Blueberry and Wheatberry Salad

Wheat Berry & Blueberry Salad -- powered by ehow

Kale, Blueberry and Wheatberry Salad

  • ½ C Blueberries
  • ½ C Wheatberries, Cooked and Cooled
  • 4 oz. Baby Kale
  • ¼ C Almonds, Sliced
    • 3 tbsp. Olive Oil
    • 1 tbsp. Apple Cider Vinegar
    • 2 tsp. Honey
    • 1 tsp. Mustard
    • 1 tsp. Dried Herbs
    • Place the first 4 ingredients into bowl. Place the next 5 ingredients into a bowl and whisk until smooth. Place 2 tablespoons of the dressing over the salad and toss lightly to coat.

    Fall Pear and Grape Salad

    Fall Pear and Grape Salad

    The fall harvest is coming in as fast as the cool autumn air. This time of year is an excellent time to switch out your light summer salads with fantastic fall combination certain to keep you trim and satisfied.

    This salad starts out with a pile of hearty fall greens like baby kale, chard and spinach. I like the hearty texture of the greens as well as the incredible health benefits of the raw greens. Next up are the chopped pears and grapes. You can use any types or colors that you like. Feel free to add any other fall fruit like, apples, pomegranate seeds or plums.

    I dress the salad very lightly with a drizzle of a homemade apple cider vinaigrette. Whisking together a little olive oil, a drop of apple cider vinegar and then bringing the flavors together with some mustard, honey, salt and pepper will give you a perfect and inexpensive dressing for your greens and fruit.

    Remember that once you dress the salad it should be served immediately or the greens will wilt. If you want to make this salad a meal, feel free to top with grilled salmon or chicken.

    Now Get Crackin'! Chef Egg

    Fall Pear and Grape Salad

  • 1 Apple, Chopped and Cored
  • ½ C Grapes, Sliced
  • 4 oz Dark Greens, Spinach, Chard, Kale
  • 2 tbs Sunflower Seeds or Walnuts
  • Toss all of the ingredients in a bowl with 2 tablespoons of dressing and serve ASAP.

    Apple Cider Vinaigrette

  • 2 tbs Olive Oil
  • 1 tbs Apple Cider Vinegar
  • 1 tsp Mustard
  • 2 tsp Honey
  • Salt, Pepper and Herbs
  • Place the tomato, avocado and cucumber in a bowl. In a separate bowl whisk together the oil, vinegar, mustard and honey until smooth. Season the dressing with salt, pepper and dried herbs.

    Summer Stoned Fruit Salad

    Last weekend I had the pleasure of performing a cooking demo at the Fresh Farms Famers Market in Silver Spring Maryland. Like most farmers markets throughout the world, this one was filled with fantastic local products (Maryland, Virginia, Pennsylvania) sold by the farmers and artisans themselves. This week's market had local farmers, bakers, meat producers, florists, cheese mongers, and a guy selling some killer kettle corn.

    When I first arrive at the market I like to walk through to see what's hot. This week stone fruits were overflowing from all of the farmer's stalls. Stone fruits like peaches, plums, nectarines, cherries, apricots, pluot (plum and apricot hybrid) are soft-fleshed fruits with a seed on the inside that is covered with an hard outer shell. They main harvest comes during mid summer and from the sites at the market, this is going to be a good year.

    Stone fruits can be grilled, cooked into jellies and jams, made into wines and brandy, frozen and canned, and also blended in smoothies, ice cream and sorbets. During the blazing hot summer I like to make a cool fruit salad and serve it over ice cream. Check out the recipe below for my summer stoned fruit salad and Get Crackin' today!

    Chef Egg's Summer Stoned Fruit Salad

  • 6 Peaches, chopped
  • 8 Apricots, chopped
  • 6 Plums, chopped
  • 1 pt. Blueberries
  • 3 tbsp. Sunflower Seeds or Sliced Almonds
  • 1 tbsp. Blueberry Jam, you can sub any jam or jelly you like
  • 1 tbsp. Apple Cider Vinegar
  • 2 tbsp. Orange Juice or Grand Marnier
  • Wisk the dressing ingredients together and toss with the stone fruits, blueberries and sunflower seeds.

    Grilled Corn Salad

    Sweet corn is one of my favorite summer sides. Corn is very tasty, nutritious, versatile and dirt cheap this time of year. It can be boiled, broiled, stewed, grilled, fried and sauteed. If the corn is really good and sweet you can even eat it raw.

    My favorite way to eat corn is grilled on the BBQ. I like to grill corn over hot coals until is gets charred on the outside and slightly undercooked in the middle. Charring the corn caramelizes the sugars and increases the flavor. You can also steam corn on the grill by soaking the whole ear corn in its husk and then cooking over a hot grill.

    Once you have grilled the corn you can top it with butter, olive oils, spices, herbs and sauces. These are some of my favorite ways to dress a hot ear of corn.

    1. Melted butter and dusted with herbs and spices like Oldbay, herbs de province, curry powder and salt and pepper.

    2. Olive oil, dried Italian herbs and Parmesan cheese.

    3. Mix together olive oil, sri racha or harissa

    4. Butter, lime and taco seasoning.

    Grilled corn can also be made into so many great side dishes. My favorite summer side dish is corn salad with ripe tomatoes and herbs. Below is an easy recipe for grilled corn and tomato salad. You can mix it up and add grilled garden vegetables, and different herbs like fresh basil and tarragon.

    This salad can be served with grilled meats and seafood, turned into a cheesy mexican dip, topped on a pizza or made into a summer soup or gazpacho.

    Now get corn crackin! Chef Egg

    Grilled Corn and Tomato Salad

    3 ears Corn, Shucked

    3 Tomato, Diced

    1/4C Red Onion, Diced

    1/4C Cilantro, Chopped

    2 t Honey

    1 T Olive Oil

    1 Lime, Juiced

    1/2 t Cumin

    Salt and Pepper

    Grill the corn on all sides over high heat and let it cool. Place an ear of corn in a bowl and carefully slice the kernels off the cob. Place the rest of the ingredients into a bowl and toss to combine.

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